Mandarin Orange Couscous Recipes

Steps:

• In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

Steps:

• Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour., In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.

Steps:

• Place water in a saucepan and bring to a boil.
• Stir in couscous and cover then remove from heat and let stand for 5 minutes.
• Fluff with a fork then recover and refrigerate for at least one hour.
• In a bowl, combine the oranges, peas, almonds, onion and couscous.
• In a jar with a tight lid, combine the vinegar, oil, sugar, salt and hot pepper sauce then shake well.
• Pour dressing over couscous mixture and toss to coat.

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter
• For the pastry cups: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray. Unroll the pie crusts on a lightly floured work surface. Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust. Press the dough into the prepared muffin cups. Bake until light golden, 10 minutes. Cool completely before filling, 15 minutes.
• For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper.
• For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.
• To assemble: Pour the dressing over the salad and toss until coated. Spoon the mixture into the cooled pastry cups and serve.

Steps:

• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
• TIDBIT: Slice zested oranges and serve them after dinner.

Steps:

• In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
• Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
• Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
• Add the fruit mixture to the couscous and stir together.
• Top with the final teaspoon of olive oil and salt and pepper to taste.

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Steps:

• Combine couscous with broth and bring to boil.
• Cover and remove from heat and set aside.
• Place raisins in 1/3 c orange juice and set aside for 15 minutes.
• Combine carrots (pre cooked until just tender) and peas, green onions and raisins with couscous.
• Whisk or blend other 1/3 c orange juice, vinegar, turmeric, curry and Dijon mustard.
• Pour over couscous mixture and stir well to combine.
• Either serve immediately or chill a little bit before serving.

Steps:

• Add enough orange juice to the mandarin orange juice to make 2 1/4 cups liquid. Bring the juices and cumin to a boil in a saucepan. Remove from heat and add couscous. Cover and let stand 5 minutes. Pour into a large bowl and let cool.
• Combine oil, soy sauce and lime juice. Stir into couscous mixture. Stir in mandarin oranges, cilantro, basil, green onions, ginger and pineapple. Sprinkle with pine nuts.

Steps:

• In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

Steps:

• Prepare the couscous according to package directions using the drained mandarin orange liquid as part of the specified amount of water. Fluff the couscous, and gently stir in the pine nuts and mandarin oranges. Serve hot.

Steps:

• Cook couscous according to package directions, eliminating butter and salt.
• Melt half of the butter in a non-stick pan over Medium-High heat.
• Pat scallops dry with paper towels and season to taste with pepper.
• Add half of the scallops to the pan, cooking until opaque throughout and golden brown on the surfaces, about 2-3 minutes per side.
• Remove scallops, cover and keep warm.
• Heat remaining butter, cook the rest of the scallops and remove.
• Add orange juice to the pan and cook until reduced by about half.
• To serve, divide couscous among four plates.
• Pour orange juice equally over couscous on each plate.
• Top with scallops and garnish with orange segments and scallions.

Steps:

• Bring water and butter to a boil in a saucepan; remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Transfer couscous to a bowl and allow to cool, 5 to 10 minutes.
• Stir persimmons, apple, mandarin oranges, and 3 tablespoons reserved mandarin orange liquid into couscous; mix in honey. Stir walnuts and cinnamon into couscous; toss well.

Steps:

• Bring broth to boil in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.
• Using vegetable peeler, remove peel (orange part only) of clementines; chop peel. Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces. Combine chopped peel and flesh in small bowl and set aside.
• Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain chickpeas. Gently fluff couscous with fork. Add chickpeas, olives, dates, mint, and clementines. Stir to incorporate evenly. Season to taste with salt and pepper.